Beef and Broccoli Bowls with sunshine sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 476.1
- Total Fat: 37.8 g
- Cholesterol: 320.0 mg
- Sodium: 2,167.8 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 2.5 g
- Protein: 87.3 g
View full nutritional breakdown of Beef and Broccoli Bowls with sunshine sauce calories by ingredient
Introduction
Low carb, protein-packed, bowl with crispy broccoli and amazing sauce, what’s not to love? Low carb, protein-packed, bowl with crispy broccoli and amazing sauce, what’s not to love?Number of Servings: 4
Ingredients
-
1 serving Beef - 1 LB Ground Chuck 80% Lean (by TEKGIRL1)
1 tsp Garlic Salt
1 serving China Lily Soya Sauce (1 Tbsp) (by VENUS6969)
4 cup Broccoli Crowns, Raw - 1 Cup ggg (by MG7_FIT)
9 tsp Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp)
2 tsp Salt
2 tbsp Peanut Butter, smooth style, with salt
.5 cup beef bone broth
1 tsp Ginger, ground
12 oz Spinach - Dole Baby Spinach
Juice of 1 lemon
1 green onion, minced
Directions
1.Pre-heat the oven to 400F.
2.Toss the broccoli with 1 tbsp. olive oil and salt on a sheet pan massaging the oil into the florets, them spread them out on the sheet pan so they are not crowded.
3.Put the sheet pan while it pre-heats, once it comes to temperature set a time for 20 minutes.
4.In the meantime heat a large skillet over medium heat, when it comes to temperature add in 1 tbsp. olive oil.
5.Crumble the ground beef into the skillet and add in the salt and garlic. Stir, breaking up with a whisk until browned and crumbly. Add in the soya sauce and bring the heat up to high.
6.Cook, stirring occasionally until dark brown and crispy.
7.While that cooks set a small sauce pot over medium heat.
8.Heat the oil then the peanut butter, stirring until smooth.
9.Add in the bone broth, salt, a dash of soya sauce and ground ginger, stir until well combined and simmering.
10.Add in the lemon juice and stir until lightened and smooth again.
11.Mix in the green onion and remove from the heat.
12.To assemble the bowls make a bed of baby spinach in 4 large bowls. Spoon ground beef into each of the bowls. Add in the broccoli florets and spoon the sauce over everything. Dig in!
Serving Size: Makes 4 1 cup bowls
Number of Servings: 4
Recipe submitted by SparkPeople user GOJUGIRL751.
2.Toss the broccoli with 1 tbsp. olive oil and salt on a sheet pan massaging the oil into the florets, them spread them out on the sheet pan so they are not crowded.
3.Put the sheet pan while it pre-heats, once it comes to temperature set a time for 20 minutes.
4.In the meantime heat a large skillet over medium heat, when it comes to temperature add in 1 tbsp. olive oil.
5.Crumble the ground beef into the skillet and add in the salt and garlic. Stir, breaking up with a whisk until browned and crumbly. Add in the soya sauce and bring the heat up to high.
6.Cook, stirring occasionally until dark brown and crispy.
7.While that cooks set a small sauce pot over medium heat.
8.Heat the oil then the peanut butter, stirring until smooth.
9.Add in the bone broth, salt, a dash of soya sauce and ground ginger, stir until well combined and simmering.
10.Add in the lemon juice and stir until lightened and smooth again.
11.Mix in the green onion and remove from the heat.
12.To assemble the bowls make a bed of baby spinach in 4 large bowls. Spoon ground beef into each of the bowls. Add in the broccoli florets and spoon the sauce over everything. Dig in!
Serving Size: Makes 4 1 cup bowls
Number of Servings: 4
Recipe submitted by SparkPeople user GOJUGIRL751.